– Corsely chop tomatoes, leek, celery, garlic and basil. Pulverize inside a food processor or food mill.
– Use your favourite method to whip the egg whites. Manually or mechanically, whatever you fancy.
– Add nutmeg, egg whites, and all ingredients to the pot. Bring quickly to a low boil.
– Do not move the ingredients after the raft has begun to solidify.
– Liquid should erupt now and then (on my glass-top range 😦 …or slow and steady if you have a gas range)
– Allow to simmer for one and a half hours. Don’t disturb the raft!
– Strain through a cheesecloth.

– Place the sweet potatoes in an oven proof pan and bake until tender, but still firm (30 minutes)
– Put the leeks in with the potatoes for the last five minutes.
– When cool, place in a bowl with the uncooked tomatoes and reserve.

The fish will not stick if the pan is HOT, guys. The only uses for Teflon in the world are for airplanes, cancer and crepes.
The pan should sit on the heat for a good five to ten minutes heating up.
– In a separate bowl, coat the fish with oil and season the fish with salt and pepper. Don’t put oil in the pan.
– Sear one at a time until golden on each side. About three minutes depending on the shape of the fillet.
– When the fish is done, it will lift up off the pan without sticking.
– Place in the oven for 10 – 15 minutes to finish cooking.

To plate:

*Don’t forget that the plates in the oven are hot. It may seem dumb, but I’ve seen many people get burned!
Sprinkle vegetable garnish on each plate and ladle the consomme on top. Place the fish and a garnish on top.